Lancashire hot pot

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in

Casseroles: Le Cordon Bleu Home Collection

Casseroles

By Le Cordon Bleu

Published 1999

  • About

A traditional regional British casserole, its exceptional flavour comes from the meat cooked on the bone adding to the flavour of the stock as it cooks.

Ingredients

  • 1 kg (2 lb) middle neck of lamb chops
  • 20 g (¾

Method

  • Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a 3.5 litre capacity ovenproof casserole dish with butter. Trim off the excess fat from the lamb, melt the butt